Light and delicate: Italian Savoiardi finger biscuits

Light and delicate: Italian Savoiardi finger biscuits

By 20/03/2013

What a delicate, refined, light and interesting biscuit this is.

I wanted to make these for ages. I have always bought Italian Savoiardi biscuits which are chunky finger biscuits to be eaten on its own or used to make delicious desserts like Tiramisu'.

I was pleasantly surprised by how different they were compared to the shop bought ones: a different biscuit all together.

You need to whisk the eggs well in order to get lots of air inside the mixture: this will make them soft and light. To get those sugary pearls typical of these biscuits, just before baking them dust them twice with icing sugar.

I would definitely make them again especially if I have friends around for a cuppa: they can be dipped nicely into your tea ;-)

  • Prep Time : 30 minutes
  • Cook Time : 20 minutes



Whisk the egg whites with half of the sugar until firm

whisking the whites

 Whisk the yolks with the remaining sugar until they look pale in colour then stir them in gently with the whites

whisking the yolks

 Sift the flour in a bowl

Sifting the flour

 Pour the egg mixture over the flour


 Carefully stir all the ingredients in well. Don't whisk to avoid the air bubbles going out


Put the mixture in a piping bag and on a greased baking tray squeeze it out to make 2 cm long lines. Leave some space in between them

using a syringe

Sprinkle some icing sugar on top of the mixture. Wait for the sugar to be absorbed then sprinkle some more sugar again

sifting sugar

Cook for 15-20 minutes at 180C until slightly golden

savoiardi biscuits

I am pleased to enter my biscuits into Made with Love Mondays hosted by Javelin Warrior


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